Chicken Peratal Recipe
Ingredients
To Marinate :
- 450 gms Chicken breasts
- 3/4 cup Yoghurt
- 2 tsp Red chilli powder
- 2 tsp Corriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 2 tsp Chicken Masala (Aachi brand or any Garam Masala)
- 1 tbsp Lemon Juice
- Salt (to taste)
- 1.5 tsp Ginger Garlic powder
- 1 tsp Black Pepper Powder
- 1.5 tbsp Tomato Ketchup
- A few Curry leaves (Thinly sliced)
To Fry :
- 5-6 tbsp Oil (Be generous)
- 1 sprig Curry Leaves
- 1 tsp Fennel Seeds
Instructions
- Cut the chicken breasts into bite size pieces, add all the ingredients under “To Marinate” and mix it well.
- Marinate the chicken Pieces over night in the fridge or at least for 2 hours.
- To make Chicken Perattal, Heat a pan to medium flame, add oil to it, once hot, add fennel seeds, curry leaves and allow it to infuse its flavour in the oil.
- Add the marinated chicken pieces, to the oil, cook in medium flame by gently tossing and moving them around the pan.
- Cover and allow chicken to cook for 10 minutes, by occasionally moving the chicken around.
- Check if the chicken pieces are cooked, add fresh curry leaves, turn off the flame and remove the chicken pieces to a serving dish, discard excess oil on the pan.
- Serve hot with rice.